Grilled Pork Tenderloin with Fresh Ensaladang Talong

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Pork Tenderloin with Fresh Ensaladang Talong

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Fresh Ensaladang Talong

Grilled pork tenderloin marinated in garlic and coconut aminos, served with a fresh eggplant salad featuring zesty calamansi and smoky charred eggplant.

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NUTRITION

390kcal
Protein
43.1g
Fat
12.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Pork Tenderloin

1 medium Chinese Eggplant

1 medium Roma Tomato

1/4 cup Red Onion

2 tablespoons Calamansi Juice

1 tablespoon Coconut Aminos

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fish Sauce

2 cloves Garlic

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PREPARATION

  • 1

    Marinate the pork tenderloin in coconut aminos, minced garlic, and black pepper for at least 20 minutes.

  • 2

    Grill the whole eggplant over an open flame or under a broiler until the skin is completely blackened and the flesh is soft.

  • 3

    Peel away the charred skin from the eggplant, mash the tender flesh with a fork, and combine with diced tomatoes, onions, calamansi juice, and fish sauce.

  • 4

    Grill the marinated pork over medium-high heat for about 12 to 15 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    Allow the pork to rest for 5 minutes to retain its juices before slicing into thin medallions.

  • 6

    Arrange the sliced pork on a plate and serve alongside the fresh eggplant salad.

Grilled Pork Tenderloin with Fresh Ensaladang Talong

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Pork Tenderloin with Fresh Ensaladang Talong

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Fresh Ensaladang Talong

Grilled pork tenderloin marinated in garlic and coconut aminos, served with a fresh eggplant salad featuring zesty calamansi and smoky charred eggplant.

NUTRITION

390kcal
Protein
43.1g
Fat
12.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Pork Tenderloin

1 medium Chinese Eggplant

1 medium Roma Tomato

1/4 cup Red Onion

2 tablespoons Calamansi Juice

1 tablespoon Coconut Aminos

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fish Sauce

2 cloves Garlic

PREPARATION

  • 1

    Marinate the pork tenderloin in coconut aminos, minced garlic, and black pepper for at least 20 minutes.

  • 2

    Grill the whole eggplant over an open flame or under a broiler until the skin is completely blackened and the flesh is soft.

  • 3

    Peel away the charred skin from the eggplant, mash the tender flesh with a fork, and combine with diced tomatoes, onions, calamansi juice, and fish sauce.

  • 4

    Grill the marinated pork over medium-high heat for about 12 to 15 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 5

    Allow the pork to rest for 5 minutes to retain its juices before slicing into thin medallions.

  • 6

    Arrange the sliced pork on a plate and serve alongside the fresh eggplant salad.